Dark Chocolate Truffles Cocoa (Printable)

Rich, silky dark chocolate truffles dusted with cocoa for a smooth, elegant finish.

# What You Need:

→ Chocolate Base

01 - 7 oz high-quality dark chocolate (70% cocoa), finely chopped
02 - 3.4 fl oz heavy cream
03 - 1 oz unsalted butter, cubed

→ Coating

04 - 1 oz unsweetened cocoa powder

# How-To:

01 - Place the chopped dark chocolate in a heatproof bowl.
02 - Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer; avoid boiling.
03 - Pour the hot cream over the chopped chocolate, let sit for one minute, then gently stir until smooth and fully melted.
04 - Add the cubed butter and stir until the mixture is glossy and uniform.
05 - Cover with plastic wrap and refrigerate for 1 to 2 hours until firm but scoopable.
06 - Scoop portions of the chilled mixture using a teaspoon or melon baller and quickly roll into balls between your palms.
07 - Roll each truffle in cocoa powder to achieve an even coating.
08 - Arrange truffles on a parchment-lined tray and refrigerate at least 30 minutes before serving.

# Expert Advice:

01 -
  • They taste like you spent hours in a pastry shop, but you actually made them in an afternoon.
  • Gifting these feels infinitely more thoughtful than anything store-bought, and people assume you're secretly a chef.
  • Once you nail the technique, you can play with flavors—add liqueur, swap coatings, surprise yourself each time.
02 -
  • If your ganache looks grainy or separated after adding cream, it usually means the cream was too cold or you stirred too vigorously—next time let it rest longer and stir slowly.
  • Room-temperature truffles taste exponentially better than cold ones straight from the fridge, so resist the urge to serve them while they're icy.
  • The moment your ganache feels like mousse rather than mud, it's ready to roll, and every extra minute in the fridge makes rolling harder, not better.
03 -
  • If you want to play with flavor, add 1 to 2 tablespoons of liqueur like Grand Marnier or Baileys to the ganache before chilling—it deepens the taste and adds sophistication without anyone knowing where it came from.
  • A melon baller creates truffles with more uniform size and shape than a teaspoon, making them look almost professional, and people genuinely do eat with their eyes first.

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